Spanish Vagetable Paella

Ready in 1 hour

Top-ranked recipe named "Spanish Vagetable Paella"

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Try this Spanish Vagetable Paella recipe, or contribute your own. "Bell pepper" and "Vegetables" are two tags used to describe Spanish Vagetable Paella.


Are you making this? 
1 To 4 tb
Cloves garlic -- minced
Black or green olives -- cut
Chopped small
1 Red bell pepper -- chopped
To tasted
1 c Dry brown rice *or* Basmati
Rice -- optional
Instead of)
Sea salt and cayenne pepper
1 md /lg
In half
1/2 ts Chopped fesh parsley
2 To3
2 Vegetable bouillon cubes
(350-450g)marinated tofu
Onion -- chopped small
olive oil
10 To 16
Chopped small
Lemon wedges and parsley
(may be added to rice -- or
1 sm Green bell pepper --
2 Tomatoes
1/2 ts Powdered saffron OR -- 1g
Saffron strands
2 c Mushrooms -- sliced
Tamari or miso added
10 To16 oz
1/2 sm Zucchini, quartered --
1/4 c Broth/tomato juice or water

Original recipe makes 1 Servings



Cook the rice and prepare the marinated tofu. In a large skillet or wok, heat the oil and saute the onion and garlic until slightly tender. Then add all the vegetables except the tomatoes and saute until the vegetables are tender but still a bit crispy or firm. Then add the tomatoes, bouillon cubes, liquid and spices and saute 2-3 minutes more. Be sure to break up the cubes in the mixture. Then add the cooked rice and mix everything together for 30-60 minutes, then serve garnished with lemon wedges and parsley sprigs. Recipe By : BuktiMukti File

Calories Per Serving: 296 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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